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Antioxidant Aztec Bars

Antioxidants are SO easy to incorporate into your daily routine, especially with the help of our no bake Antioxidant Aztec bars! These bars are PACKED with antioxidants and healthy fats, providing you with a steady stream of energy all day long while helping to fight oxidative stress within the body. So many of us already deal with outside stressors, so why not alleviate some of the stress that we may not know is occuring within our bodies by providing it with the micronutrients it needs! These no bake bars are gluten free, dairy free and refined sugar free making them the perfect snack for the whole family. They’re also so easy to make and can be kept for up to 2 months (however we doubt that they’ll last that long!). Don’t be intimidated by the lengthy ingredient list, we just wanted to pack in as much as we could, and trust us we could have added so much more! The beautiful thing about these bars is that you can tweak them to your liking, so get creative!

These no bake Aztec Antioxidant bars can be refrigerated for up to 2 weeks or kept in the freezer for up to 2 months

Preparation:

Soak the almonds in filtered water for a minimum of 6 hours. This can be done the night before you plan to make them so that there’s no waiting involved!*

Remove the pits from your jujube fruit and place them with the dried apricot in filtered water. Soak for about 10 minutes.

While you’re waiting for your jujube and apricots to soften, you can begin to remove the skin from the activated almonds. Do this by rubbing them together, either between a dish town or with your fingers. Although tedious, the skin should come off with ease if soaked for a lengthy amount of time**

Once you have removed the skin from your almonds and your fruit is soft, place them in your food processor.

Add all of the other ingredients to your food processor except for the chia seeds, flax seeds and cashews. Pulse until fully combined.

The chia and flax are going to act as a binding agent for your bars. Combine a tbsp of each in 2 tbsp of filtered water. Once the seeds have soaked up the water, you can add them to your mixture. This shouldn’t take longer than 5 minutes.

Add cinnamon and pink himalayan sea salt to taste.

Once everything is combined to the texture of your liking, you can add the cashews. Pulse until the cashews are incorporated.***

Place your mixture into a baking sheet lined with parchment paper. Press your mixture into an even layer about 1 inch thick.

Set the pan in your refrigerator for about 30 minutes to chill. To speed up this process you could also use your freezer, however if left too long it may be too hard to cut, so keep an eye on it if you do! If you find it's too hard one removed, leave it covered on the counter to soften.

Once the mixture is chilled, cut into desired size and shape.

Once your bars are cut, place them in an airtight container to be stored. Tip: To prevent the bars from sticking together, separate them using parchment paper.

For an easy grab and go snack, wrap the individual bars in parchment paper and leave them in the fridge for quick access!

* Soaking the almonds is not a necessary step, however it is preferred for individuals with digestive issues. Soaking releases enzymes within the almonds which allows for better and easier digestion.